Cooking Steps

1. 

   Step1:The mustard from the Chinese supermarket has an English label on the back. I can use it without changing the knife. The finishing touch of this filling is definitely mustard tuber. It not only improves the freshness, but also enriches the taste. It's very crispy when biting

2. 

   Step2:Soak the hair of Auricularia auricula. Remove the root and cut into strips for use. Beat up the eggs with a little salt. Fry them for later use.

3. 

   Step3:Add a little oil to the pot and heat it up. Stir fry the fungus and mustar

4. 

   Step4:Add in the egg and stir well. Seasoning with chili oil and salt is the filling. (for the way to make chili oil, please search in bean and fruit - compound spice chili oil

5. 

   Step5:Flour 200g, water 110g, sugar 1 / 4 teaspoon and yeast 1.5g are mixed to form a smooth and even dough. Cover the surface with a wet cloth and put it in a warm place for the first fermentation (the test method is to press a hole in the middle without retraction or collapse

6. 

   Step6:Exhaust after one hair. Rub into long strips. Cut into 10 facial preparation

7. 

   Step7:Take a dose and roll it into a thin skin at the middle and later edge

8. 

   Step8:Stuffing prepared on tundis

9. 

   Step9:Knead like a bun. No mouth left in the middl

10. 

    Step10:Place it with the mouth closed down. Press it gently. Flatten the blank a little

11. 

    Step11:Wake up and drain into a pan with a layer of primer 1520 minutes late

12. 

    Step12:Cover. Light fire. No water. Fry each side for 57 minutes until both sides are golden brown

13. 

    Step13:Front of finished product

14. 

    Step14:Finished products turn over

15. 

    Step15:Finished product interior